Potatoes In Skills
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5 Ways to Make a Meal Out of Frozen Hash BrownsSkills
Of all the ingredients in all the world, potatoes happen to be my favorite. Fried, mashed, and nestled under a roasting chicken, I love them no matter the preparation. I even love them frozen. And that’s because, when it comes to making a quick, filling snack, there’s no better item to have on hand than shredded hash browns. Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish.
Feb 19, 2016
5 Ways to Make Mashed Potatoes More than a Side DishSkills
Piled high, topped with a pat of butter or savory gravy, mashed potatoes are hard to resist. But this Thanksgiving essential has the power to go way beyond just a comforting side dish — we’ve got five ways to prove it. The key to making any of these dishes shine, of course, is making a really great batch of mashed potatoes.
Nov 19, 2015
Your Mashed Potato Cheat SheetSkills
Can you ever have too many mashed potatoes? Probably not, but since we aren’t one to assume, here’s a scalable formula that helps you figure out how to make mashed potatoes for a party of one all the way up to a table of 12. Get fancy with added garlic, herbs, butter, or different types of cheese at your own discretion. This formula is based on one serving and for a basic potato + milk or cream + cream cheese situation that results in rich, creamy perfection .
Nov 16, 2015
8 Ways to Make Hasselback Potatoes the Star of Tonight’s DinnerSkills
Hasselback potatoes are the new baked potato. They are no mere side dish! I say we load these babies up with everything from melty cheese to crispy bacon to creamy avocado sauce. And then put an egg on top, because why not? Those accordion slices are just begging for a slice of cheese. Don’t tell me you haven’t thought about it. Cheddar, mozzarella, smoked gouda — if it melts, it’s in.
Nov 9, 2015
How Can I Use a Lot of Potatoes?Skills
Q: Help! We got three pounds of purple potatoes in our CSA share and don’t know what to do with them! We’re not big fans of straight potato dishes (i.e., baked, roasted, mashed potatoes). Do you have suggestions for potato dishes or recipes where potatoes are not the main event? Sent by Stephanie Editor: Here are some great recipes, from breakfast to sides to salads, that use potatoes.
Sep 15, 2015
5 Mistakes to Avoid When Making Potato SaladSkills
No matter what your favorite potato salad style is, be sure to avoid these five common mistakes when making your next batch.
Jun 29, 2015
5 Ways to Lighten Up Potato SaladSkills
Summer means lots of outdoor meals and gatherings, and it also means that potato salad starts showing up at BBQs, potlucks, parties, and camping meals. The delicious, classic potato salad combination of potatoes and creamy mayonnaise will never go out of style, but sometimes we may crave a lighter version, especially when it’s being served next to heavier dishes, like ribs or burgers.
Jun 16, 2015
The Surprising Secret to Authentic Greek Lemon PotatoesSkills
With a lemoniness that walks the line of almost being too tart without actually being so, creating authentic Greek lemon potatoes became an obsession of mine when I first moved to the Greek haven of Astoria, Queens. I marinated, roasted, and boiled the potatoes in a hefty amount of lemon juice, never happy with the subpar results. So when I started working on my cookbook, Queens: A Culinary Passport, I knew I had to delve into the secret of the lemon potatoes.
Apr 9, 2015
A Kosher Deli’s Secret to Perfect Potato PancakesSkills
I always thought the key to the perfect potato pancake was hand-grating the potatoes and onion, as opposed to using a food processor. But Ben’s Best Kosher Deli says the real trick is using paper towels to soak up the excess liquid of the grated potato and onion. Put a double layer of paper towels together, and press down on the grated mixture, repeating a few times until a majority of the liquid has been removed.
Apr 7, 2015
Bowl of the Week: Bolognese + Potatoes + KaleSkills
Base: Roasted tiny potatoes Middle: Homemade bolognese Top: Shredded kale and Parmesan One of my favorite ways to do lunch (and dinner, for that matter) is to go bowling. Pick a bowl, and start piling. Layer grains at the bottom and leftover roasted veggies in the middle. Or turn it upside down and start with broccoli slaw and add some chicken. At the end you’ve got a one-dish meal, built from this and that — a creative improvisation rather than a recipe.
Mar 11, 2015
Turn Your Leftover Sweet Potatoes Into Something New for DinnerSkills
While I don’t know anyone who considers leftover sweet potatoes a problem, I want to share a tip for giving them a spectacular second life. Three words: whipped sweet potatoes. Here’s what to do: Peel and puree any leftover cooked sweet potatoes and whisk them in a pan over medium heat with a generous amount of butter and a splash of heavy cream. Sprinkle in a couple pinches of salt and you’ve got whipped sweet potatoes.
Jan 7, 2015
Can a Potato Really Fix a Too-Salty Soup?Skills
Maybe you forgot to use low-sodium broth. Maybe you forgot that you were using something salty like bacon or ham in your soup and you threw in an extra pinch of salt. In either case, you now have a pot of too-salty soup — I was guilty of this just last night when making a big pot of turkey meatball soup, but luckily it was flavorful enough that I could dilute it with water.
Jan 7, 2015
Can I Prep Sweet Potatoes the Day Before I Cook Them?Skills
Q: Can sweet potatoes be peeled and cut ahead of time (day before) to use in a baking recipe with sliced apples? Sent by Rose Editor: I love when I have the chance to prep ingredients in advance, but I haven’t tried prepping and storing sweet potatoes ahead of time. I would imagine they would need to be stored in water and certainly refrigerated. Read more: What’s the Difference Between Yams and Sweet Potatoes Readers, what do you think about this?
Dec 31, 2014
Your Guide to the Most Amazing Thanksgiving Mashed PotatoesSkills
Mashed potatoes should be so good they don’t even need a drizzle of gravy. That means they need to be light and fluffy, creamy and rich, and decadently buttery. For so many of us, Thanksgiving just isn’t Thanksgiving without them. So how do you master the mash? Here’s everything you need to know to achieve mashed potato greatness. The best mashed potatoes start from the source: the potatoes themselves.
Nov 26, 2014
Make-Ahead Mashed Potato Casserole, Fig Cranberry Sauce, Pumpkin Slab Pie & Rustic Bread DressingSkills
This week we shared The Kitchn’s Thanksgiving dinner outside in California, which included a batch of new recipes perfect for the holiday. Want to free up room in the oven on The Big Day? Try spatchcocking the turkey on the grill. Can’t decide on dessert for a crowd? Try our pumpkin pie slab and maple pecan pie bars. Thanksgiving is only two weeks away, and we think some of these could become your new classics.
Nov 14, 2014
Sweet Potatoes Are the New Pig and Zucchini Is the New BlanketSkills
Before rice crackers with tuna tartare and platters of canapes, there were pigs in blankets. A classic finger food that not only saved snack time, but in many ways, acted as the gateway to more mature appetizers, teaching early eaters just how playful and filing small bites of food can be. A very important lesson, indeed.
Nov 11, 2014
12 Stuffed Potatoes to Teach You What Comfort Food Really MeansSkills
Potatoes have played second fiddle to meaty main dishes and seafood suppers for far too long. Today it’s their time to shine as the star of the dinner (and breakfast!) plate. Filled with quality substance from vegetables, grains, and even meat, stuffed potatoes are a meal all their own. And a darn tasty one at that! Here are 12 savory and sweet meal-worthy stuffed potatoes you’ve got to try this fall. They are comfort food extraordinaire.
Oct 23, 2014
What Can I Make with Sweet Potato Flour?Skills
Q: What are some uses for sweet potato flour? Either sweet or savory. Curiosity got the better of me (for a change) and I brought sweet potato flour home but now I’m not sure what to do. Found a pancake and a crepe recipe, but still looking for more. Sent by Susana Editor: Readers, what do you make with sweet potato flour?
Aug 8, 2014
Why Aren’t My Homemade Potato Chips Crispy?Skills
Q: I am mystified that I have seen scores of videos of someone preparing homemade potato chips that appear to be light in color and crispy, but, I cannot seem to mimic the final result. I have tried different frying temps between 325 and 375; I have tried different oils: vegetable, canola, and peanut. I have tried different thicknesses of potato slices; I have even wasted my time blanching the slices in vinegar solution which does help give a lighter color end result, but saps the flavor.
Jul 16, 2014
The Right Order to Make Potato SaladSkills
While potato salad is a year-round dish, it really becomes a staple as the weather turns warm. Whether you’re going vinegar-y or creamy, warm or cold, the order it’s put together makes the difference between a potato salad with great textures and flavors, and one that is just ho-hum. If you remember the right order to do things, you can easily throw together a tasty potato salad with what you have on hand. Multitask. Start by boiling your potatoes.
May 22, 2014
5 Ways to Make a Meal with Frozen PotatoesSkills
Frozen potatoes are one of my all-time favorite freezer staples. Unlike corn and strawberries, they’re aren’t just something I buy when potatoes are out of season (especially since potatoes, being well-adapted to long storage, don’t really ever go out of season). I keep diced potatoes in the freezer year-round for the convenience. They can be turned into a variety of different meals, and most of the time they can be used straight from the freezer.
Mar 4, 2014
Will the Real Sweet Potato Please Stand Up?Skills
Sweet potatoes. Orange-fleshed root vegetables great for baking and terrific sprinkled with brown sugar, right? Well, sometimes. Usually the qualities that distinguish a sweet potato from their not-even-related-cousin the yam are subtle. But when you’re trying to recreate a recipe made specifically with sweet potatoes, that difference becomes huge.
Jan 16, 2014
Potatoes: The New Quiche CrustSkills
You say potato, I say yes please. Fried, baked, and Hasselback’d, there are no shortage of recipes that feature this root vegetable. But just like space travel, there’s so much more territory to explore. As someone who must steer clear of most wheat and processed products, I’m always on the lookout for a substitute that adds crunch where croutons and toasted baguettes no longer can.
Jan 8, 2014
Four Reasons Why Potato Buns RuleSkills
Ah, potato rolls. Those old-fashioned, reliable, slightly squishy American treasures are making a slow comeback, satisfying bread cravings beyond crusty baguettes or sourdough slices. I’ve long known about using potato in baked goods because my mom made us a chocolate cake for each and every birthday that was made with grated potatoes. She called it her “secret ingredient” and we soon realized not to reveal it to friends because it sounded pretty odd.
Jul 19, 2012
Weird Yet Addictive Appetizer: Cottage Cheese & Potato ChipsSkills
I was floored when I opened up the April issue of Bon Appétit and read a confession from Andrew Knowlton, the BA Foodist, about his love of one of my own guilty pleasures: cottage cheese with potato chips. It’s a funny little snack that my husband often sets out when he has friends over — and even the most skeptical are always converted.What makes it so good? As I scoop yet another chip into the tub of cottage cheese, I often ask myself that same question.
Apr 5, 2012
Non-Gummy Mashed Potatoes: A Foolproof TechniqueSkills
Some might like them perfectly smooth and buttery, others a little rustic and chunky, but when it comes to mashed potatoes, nobody likes gluey. Over at Gilt Taste, the innovative folks at Mission Street Food have shared a recipe so foolproof, even the name promises success: Guaranteed Non-Gummy Mashed Potatoes. Starch is the culprit behind paste-like potatoes, so this recipe first removes some surface starch from the cut potatoes by soaking them in water overnight.
Nov 17, 2011
Why Potato Starch Is My Favorite Thickener for SoupsSkills
Since it’s Soup Week it seems like an appropriate time for a confession. I Sarah Trover am not a huge fan of soup. I’d much prefer a hearty bowl of stew or chowder, something with a little body, instead of a thin broth-based meal. That isn’t to say that thin or creamy soups aren’t tasty, but when given the choice, I’ll go for thick over clear and thin every time. Because of that, potato starch is my go-to thickener and — dare I say — my soup BFF.
Jan 5, 2011
How Can I Keep Potatoes from Sprouting So Fast?Skills
Q: We don’t always finish the bag of potatoes we buy and end up having to throw half of them out as they start sprouting very rapidly.Is there a way I can keep them from sprouting so fast?Sent by I’ChingEditor: I’Ching, the key to keeping potatoes fresh is twofold: Keep them dark, and keep them cool. Also, don’t store them near onions, bananas, or other fruit — this will encourage them to sprout faster.
Oct 15, 2010
What’s the Difference? New vs. Fingerling PotatoesSkills
New potatoes, another teeny tiny vegetable, are starting to make an appearance at the farmer’s market. They’re an early summer favorite that tides us over until the fingerlings start coming in. What’s the difference between these two kinds of potatoes? Take a look!New PotatoesThese are immature potatoes that get thinned out early in the season order to make room for the rest of the potatoes to mature.
May 28, 2010
Look! Marble PotatoesSkills
The day after Faith posted about Teeny Tiny New Potatoes with Lemon, I was at the Berkeley Bowl market and came across a bag of marble potatoes. I’d never seen them before! Marble potatoes are really any variety of potato that is dug up while still young and well, marble-sized.I just love them because of their size and ease – they require almost no prep.
Apr 1, 2010
Helpful Hint: A New Use for Your Potato Ricer!Skills
It’s always fun to discover a solution for a dreary kitchen task that’s also a new use for a beloved, but uni-tasker, kitchen implement. Question: What do you think I’m doing in the photo above that uses my old potato ricer in a new and helpful way?Answer: Squeezing the water out of cooked spinach! How many times have you stood over the sink, squeezing and squeezing cooked or frozen spinach in your cramped little hands?
Mar 31, 2010
Can I Make Mashed Potatoes With My Immersion Blender?Skills
Q: I just got a hand-held immersion blender for a holiday gift, and I’m quite excited about it.I’ve heard that it’s the best tool for making incredibly light whipped potatoes — but I can’t find a good recipe! Can you help?Sent by RobEditor: Rob, we’ve written about why mashed potatoes and blenders don’t mix, but we were mostly referring to more powerful countertop blenders (and food processors).
Jan 22, 2010
This One Tip Helps You Cook the Sweetest Sweet PotatoesSkills
Getting the sweetest sweet potatoes isn’t about picking out the ripest or most promising potatoes in the bunch. Nope! Rather, a little culinary magic trick will transform your toughest tubers into delicious treats. Here’s how! If you like your sweet potato casserole extra sweet, all you have to do is bake the sweet potatoes low and slow! Raw sweet potatoes are mostly starchy fibers, but they also contain an enzyme that will break down the starch into sugar at certain temperatures.
Nov 18, 2009
Tip: Add Rutabaga To Mashed PotatoesSkills
The first time I had mashed potatoes with rutabagas was at a friend’s house. She had cooked dinner for us, and asked her why the mashed potatoes were a particular golden color with such a rich flavor. What kind of potato was this? “I added some rutabagas to them,” she smiled. I thought this was an exotic creation she had devised, but she told me it’s common in Northern Europe to do this.
Nov 6, 2009
Food Science: Why Sweet Potatoes Are SweetSkills
Sweet potatoes are a vegetable-hater’s dream: what could be better than a potato that tastes like candy? But sweet potatoes aren’t that way to begin with. They need a little extra help to transform them from starchy to sweet – and we’re not talking about marshmallows or maple syrup, either!Sweet potatoes are mostly starch, just like any other energy-storing tuber. And they taste about as good as any other raw tuber until you start cooking it!
Aug 24, 2009
Food Science: Why Mashed Potatoes and Blenders Don’t MixSkills
When we’re making a big batch of mashed potatoes, it’s awfully tempting to just throw them in the blender instead of going to the trouble of mashing them by hand. If you’ve ever actually done this, you’re probably jumping out of your seat and waving your hands in alarm right now. What’s the fuss? Well, here’s the scoop:Pureeing your potatoes in a blender or food processor seems like a good idea at first.
Jul 7, 2009
What’s the Difference? Flour, Cornstarch, Potato Starch, and ArrowrootSkills
Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we’ll check out the different kinds of starches that get used in cooking and why you might choose to use one over the other…Starches can vary widely in terms of how quickly they thicken, how much they thicken, the quality of the thickening, and their flavor after thickening.
May 12, 2009
Tip from Cook’s Illustrated: Steamed Mashed PotatoesSkills
Kathryn’s post on Secrets of Awesome Mashed Potatoes was a popular read last week, so a bunch of you must have mashed potatoes on your mind. That reminded us of a recent article from Cook’s Illustrated that recommended steaming, not boiling, potatoes before you mash them… The article addressed the idea of wanting a mashed potato recipe that allowed for more advance prep work, i.e. peeling the potatoes before cooking them.
Apr 28, 2008